Treatment of meat using polyphosphate salts - by soaking or injection to retard deterioration of flavour during storage

摘要

A soln of polyphosphoric acid contg. 80-88% P2O5 is treated with a basic derivative of Na and/or K and/or NH3, opt. with a basic deriv. of Ca, in which the ratio of Ca to Na, K and NH3 is not >1:1.10, in conditions in which it does not cause hydrolysis of the polyphosphate types in the soln. The basic derivs. are chosen from hydroxides or carbonates of Na, K, Ca and NH4, CaO or NH3. Meat is soaked in or injected with the soln. which has a pH of 4-12 and is at 70 degrees C. The meat includes fowl and fish and the treatment retards the deterioration of flavour in storage, improves the shop-life, and reduces the exudation of nutrition fluids during cooking.